Dairy Free Ranch Dip

This Dairy Free Ranch Dip is tangy, flavorful and goes wonderful with raw veggies, crackers and in wraps.

I love sour cream but I wanted to create a dairy free version. My local farmers market sells one but at $12 a tub, I wanted to re-create my own homemade version.

I wanted a dairy free ranch dip that had wholesome ingredients and my whole family would enjoy. After several attempts, I came up with a version that was a hit! This recipe is definitely a winner!

I love using this with flax crackers, carrots sticks, or in a wrap.  I am in love with this Dairy Free Ranch Dip and I am POSITIVE that you will too!  Bon Appetit!

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Dairy Free Ranch Dip

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• Author: Ester Perez
• Yield: 2 cups 1x

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Description

Dairy Free Ranch Dip

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Ingredients

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• 1 ½ cups whole raw cashews
• 2 cups filtered water
• ¼ teaspoon Himalayan Salt or Sea Salt
• 3 Tablespoons freshly squeezed lemon juice
• ½ teaspoon onion powder
• 1 teaspoon minced onion
• 1 teaspoon Himalayan Salt
• 6 Tablespoons filtered water
• 1 teaspoon dried minced onion
• ½ teaspoon dried dill weed

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Instructions

1. Place first three ingredients in a glass jar or bowl. Cover with a towel and rubber band and allow to sit at room temperature for 6-8 hours. This process will allow cashews to soak up water and become soft.
2. Place soaked cashews in a mesh strainer and rinse well with water.
3. Add soaked cashews, lemon juice, onion powder, minced onion, salt and filtered water to a food processor. Blend until smooth, about 1-2 minutes.
4. Fold in dried minced onion and dill weed. Pour into a sealed container. Chill in the refrigerator for 2 hours before serving. Bon Appetit!

• Category: Appetizer

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Ester Perez

I’m a devoted wife, proud mama, health coach and naturopath passionate about helping others feel their best. Here I share nourishing recipes and simple wellness tips for more energy, balance and vibrant living. Every recipe, photo and video you see is created by me—with love, intention and a whole lot of real food.

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